How Did John Coupland Use Scientific Research

Often times on many products the nutritional values do not add up. The consumers receive the product believing that the nutritional value is correct when in fact it is the opposite. Because consumers are, on various occasions, being deceived by the manufacturers, this experiment was done to test to see if the protein in commercially available products is correct. A spectrophotometer was used to measure the concentration of the molecule that was being investigated. A colorimetric indicator was added to the standards, and a graph was formed. The graph was used to determine the mathematical relationship between concentration and absorbance. In this experiment three product’s protein content (whole milk, muscle milk, and protein shake) were tested. The milk and muscle milk content for protein was approximately right, but the protein content for the protein shake was wrong. The whole milk had a final concentration of 41 mg/ml, protein had a final concentration of 34 mg/ml, and muscle milk had a final concentration of 70 mg/ml.

Figure one shows how the different mixing methods affected the final volume of the mayonnaise. It is expected that as the mixing methods gained speed and applied more shear force, the mayonnaise would have more volume. This was seen in the data. The biggest volume of mayonnaise achieved was done by a blender and by a homogenizer. The blender that yielded a low volume product was because the emulsion broke, which explains why a large volume was not seen. The high speed homogenizer also had problems with the mayo, which explains their low volume yield. A mayonnaise made with a lot of shear force is expected to have a greater volume because the higher the sheer force, the smaller the oil droplets would be. This means that there were smaller oil droplets which allowed more total droplets to be incorporated into the mayonnaise. More droplets leads to a higher volume because there is more surface area in the mixture of the internal and external phase. The emulsion also remained stable due to the smaller droplets, which will be looked at in detail later. Since the mayo was more stable, none of the emulsion broke during the time between preparing the mayonnaise for analysis and when it was actually analyzed. Overall, the results seen in figure one were generally expected.

On Thursday August 27, 2015 my group comprised of Elizabeth Cruz, Samantha St. Martin and I initiated experiment. This was constructed of three Alka-Seltzer tablets and three beakers containing different liquids: water, salt water, and vinegar. The drive behind our experiment was to see what factors would make the Alka-Seltzer tablets dissolve faster. My group’s hypothesis was that the strong chemical compounds in vinegar will cause the Alka-Seltzer to dissolve faster and therefore take the shortest amount of time compared to the other mixtures.

The purpose of this investigation is to find out if the coating on pills makes it harder to dissolve.

The argument of the usage of additives and other chemicals stems from the activity of our past ancestors and the numerous of tests a product with a food additive undergoes. The common counterargument relies on evidence of past civilizations fermenting alcohol or preserving meats and other food products with short life by using chemicals (National Center for Home Food Perseveration). Therefore, if our ancestors added these “preservatives” into their daily products, we can too without negative effects. Even though many studies have proven some food additives produce the risk to the human population and the environmental scope, those who disagree state the experiment is

Siegfried Gurshe, a pioneer of the Canadian health food industry, elaborates the need for more natural food, in its living state, in his article “Our Food Is Killing Us!”. In his article, he educates the reader on how dieticians and nutritionists compose formulas for the need of additional “special” vitamins, herbs and minerals to its already “dead” foods (Gurshe 126). According to the producers of these new and improved manufactured foodstuffs, their products help correlate with the newest diet craze, such as the high protein diet. Food industries often times endorse these diets in order to promote the sale of their new diet creations, which are usually ineffective because manufactured and refined foods are already considered dead and lack

In eighth grade, while on a school-run food interest trip, I learned the significance of ingredients and nutrition in food. One of the activities was to differentiate between fresh ramen noodles and instant noodles by scrutinizing the ingredients and nutritional labels as well as by taste testing. Upon inspection, there were several recurring ingredients such as the coloring agent tartrazine. Later that day, a bolt of curiosity surged through me, and an Internet search on tartrazine forever changed the way I looked at food.

Purpose: The purpose of the experiment was to determine if changing the temperature of cream affects the amount of milk fat produced.

The Asia Pacific Anti Additive Association (APAA) has promoted additive-free food system around the globe for years. Our missions are to preserve culinary arts and to provide practically additive-free solutions in the food system.

A small number of mega food companies dominate the food industry in America, and the world; they’re committed to increasing profits and market share despite known health risks such as cancer, obesity, and diabetes, which are associated with the processed foods they produce. In fact, they chemically engineer their food to ensure consumers crave it. Newly developed Sustainable Development Goals aim to reduce non-communicable diseases such as cancer, obesity, and diabetes by the year 2030. Consumers should support legislation requiring cancer and other health risk warning labels for processed foods and begin to make more informed choices on what they purchase.

As mentioned in the discussion, olive oil, vegetable oil, crisco, and lard were soluble in nonpolar solvents and insoluble in polar solvents. This is due to the chemical composition of polar and nonpolar substances which results from the molecular shape as well as properties of dissolving solutes in solution. Polar substances are hydrophilic and contain polar Van Der Waals interactions (intermolecular forces) such as dipole-dipole forces, ion-dipole forces, and hydrogen bonding. Nonpolar substances are hydrophobic and contain non-polar Van Der Waals interactions. ‘Like dissolve like’ is the reason only polar solutes dissolve in polar solvents and why nonpolar solutes dissolve in nonpolar solvents. Molecules with similar polarity have similar intermolecular forces and therefore, can interact with each, or in this case dissolve9. Additionally, the solubility of a compound is determined by the length of the hydrocarbon chain. Long hydrocarbon chains such as the one found in oleic acid makes a compound more insoluble10. Therefore, since the lipids used in this experiment were hydrophobic substances and each lipid has long hydrocarbon chains, the results were consistent with the scientific literature and principles.

(Baichwal 1999).Nutraceuticals are the combination of two words ‘NUTRITION’ means a nourishing food or food component and ‘PHARMACEUTICAL’ means a medical drug ,it is a food product that provide health benefits and treatment of the diseases.These products may be dietary supplements,isolated nutrients and specific diets to genetically engineered food ,herbal products and processed foods such as cereals,beverages and soups(Biesalski 2001).The father of western medicine,Hippocrates ,said that people should”let food be the medicine”.During the 1980s in Japan,the modern nutraceutical market started to establish and today the nutraceutical industry has grown alongside the expansion and penetrating to modern technologies(Wildman 2007)(Shibamoto 2008).There have been rapid increase in understanding the importance of polyphenols in areas as different as agriculture,food stuffs and nutrition,natural medicines,beverages,ecology and food selection,floral pigmentation,varnishes and old methods of synthesis of leather.the purpose of this contribution is to review examples of recent labortary evidence for health promoting effects of phytochemicals,that have the power of bieng added into foods or food supplements as

The truth is sad when we recognize how food is failing us today, and we can only rely on ourselves to avoid eating it. Mad Magazine's Alfred E. Newman once said, "We live in a world where lemonade is made from artificial flavoring and furniture polish is made from real lemons." Over the past decades, our understandings of food flavoring have dramatically changed. Today, many food flavoring can be found in most products to enhance foods and drinks, however, people need to smarter and more aware of the food we consume, due to the lack of regulation for Food‎ flavoring by government.

The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings, and the Romans used saltpeter (potassium nitrate), spices and colors for preservation and to improve the appearance of foods. Cooks regularly used baking powder as a raising agent, thickeners for sauces and gravies, and colors, such as cochineal, to transform good-quality raw materials into foods that were safe, wholesome and enjoyable to eat. The overall aims of traditional

Chemistry: Contents of the material, color, changes observed during processing & storage, flavor of the food stuff.